Fried Wontons Recipe

Fried wontons are especially popular in the Chinese restaurants here in the United States. Fried wontons are commonly served as an appetizer and comes with a pinkish-red sweet and sour dipping sauce. Everyone loves fried wontons…they are crispy and filled with savory meat or meat and seafood filling, and the sweet and sour sauce makes them even more appetizing. Wontons come in small parcels and are available in many forms: deep-fried, boiled, steamed, or in soup.

Whenever I have a craving for something light, appetizing, yet not overly complicated to make, I would make fried wontons. They are so pretty and delicious, and it takes less than 30 minutes to make them!

For this fried wontons recipe, I used some shrimp and mixed them with ground pork. I also added some water chestnuts to give the fried wontons that extra crunchiness and interesting texture. You can be totally flexible with the fillings and use chicken or turkey instead of pork. You can add some shrimp, scallop, or even crab to the filling or just plain with meat. Fried wontons always come out delicious regardless of the protein used.

Here is my easy fried wontons recipe that you can make at home. Enjoy!

You are right Rasa Malaysia, they are “oh-so-beautiful!” Mmm.. The golden brown crust looks stunning and I can only imagine how the crunchiness of the water chestnuts makes the wontons taste delectable!

oh man, looking at your blog makes me wanna buy a ticket for the next flight home to eat some delicious food. lol

i was born and raised in penang too. and i miss penang food terribly. i like your featured posts on penang hawker food. now i want some char kuey teow, and oh chian, and ikan panggang, and and nasi lemak, and muar chi and cendol and…;)

Helen – Bay scallops are harvested from bay’s. Bay scallops are smaller, sweeter about the diameter of a dime to a quarter and are usually easier to find than their larger counterpart the sea scallop. Most scallops in your local grocerty store are Bay scallops.

Looks yummy. Would like to try this recipe but need to know how many deep fried wontons does the recipe yield? Do you finish an entire package of wonton skins with the filling and is 1 tablespoon of filling per wonton just right?

Could I check if the coriander you used is chinese parsley?
The wonton skin used is yellowish or white kind?
if I were to subsitute the scallop with fish paste, do you think it will works?
This kind of wonton is it better to deep fried? if pan fried, does it still works well?
thanks alot

Hi Darren, thought I share this and hopefully it helps. You are right, it is Chinese parsley or Cilantro. Coriander is actually the seed which can be confusing if and when no picture is presented. Cilantro is widely used for ‘Chinese food’ and coriander for Asian food, such as Indian and Thai.

Don’t know if you monitor posts this old, but…where’s that very helpful video you had on how to put together the won tons? I notice you had a note about YouTube being down in 2006, but I know I watched it more recently than that.